Prosciutto and Mushroom Sauce from Parma - 20g Carbohydrate; 3g Dietary Fiber

Prosciutto and Mushroom Sauce from Parma
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
2 ounces dried porcini mushroom
1/4 pound prosciutto
1/4 pound boiled ham
1 red onion -- peeled and minced
1 tablespoon butter
2 tablespoons olive oil
14 ounces chopped tomatoes -- (1 can)
1/2 cup whipping cream
salt and freshly ground pepper to taste
To serve: cooked pasta to serve 4 people
freshly grated Parmesan cheese

Cover dried mushrooms with boiling water and let stand 15-20 mintues. Drain, reserving liquid for another dish. Finely chop together prosciutto, ham and soaked mushrooms. Saute onion in butter and oil 2-3 minutes. Do not brown. Add meat mixture and chopped tomatoes and stir well. Bring to a boil and cook, partially covered, 10-15 minutes to thicken sauce. Stir in cream, heat and season with salt and pepper. Spoon over pasta and serve with grated Parmesan cheese. Makes 4 servings. Whenever I see air-dried hams hanging in the delicatessen I am reminded of the rows of hams I saw hanging in the sheds of Parma. Prosciutto and porcini mushrooms give an authentic Italian flavor to this sauce from that area. You can substitute cultivated mushrooms and smoked ham for a milder flavor. Serve with a mixed-green salad lightly dressed with extra-virgin olive oil and a good red vinegar. Garnish with shredded green peppers.

Per Serving (excluding unknown items): 371 Calories; 26g Fat (62.2% calories from fat); 16g Protein; 20g Carbohydrate; 3g Dietary Fiber; 85mg Cholesterol; 1190mg Sodium. Exchanges: 2 Lean Meat; 3 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.
Nutr. Assoc. : 0 0 3653 0 0 0 0 0 0 0 0